Jared Bobkin

Culinary Arts

You need to be willing to go hard 100% of the time, 5-6 days a week for 10-15 hours a day. On top of that, you have to make time to study new techniques.
Jared Bobkin
, Executive Chef and Competitor on Season 15 of "Hell's Kitchen"
Associate of Applied Science in Culinary Arts
, 2010 , The Art Institute of Michigan

When Season 15 of Fox’s “Hell’s Kitchen” premiered in January 2016, The Art Institutes community had one of its own to cheer for. Jared Bobkin was one of 18 chefs on the show competing for a Head Chef position at BLT Steak at Bally’s Las Vegas. When he’s not working to impress Chef Gordon Ramsey, Jared works as the executive chef at Local Kitchen and Bar in Ferndale, Michigan. He’s responsible for creating menus, training, scheduling, ordering, and specials.

Jared says that the biggest challenge he’s faced in his career is starting it in his mid-twenties. “It didn’t hit me until I was 25 the kind of dedication and studying I would have to do to be as successful as possible in this field. You realize very quickly that your career will consume most of your time and you have to be ok with that,” he says. Jared also encourages young culinary artists to keep their heads down and remember their goals. “You work now to make your life easier later on. Always push yourself to be the best your can be—and better than the person next to you.”

Jared, who in 2010 earned an Associate of Applied Science in Culinary Arts from The Art Institute of Michigan, says that his education provided the basic skills, techniques, and confidence he needed to succeed in the kitchen. He adds that work should be fun and focused on camaraderie. “A kitchen is more of a family than most families are, so the environment should be exciting. Experiment with purpose [and] try something out when it fits into your menu.”